Preparation

Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a colander.

Transfer rice to a 4-quart heavy saucepan, then add water (3 1/3 cups) and bring to a boil. Reduce heat to low and cook, covered, until steam holes appear on surface and water is absorbed, about 13 minutes. Remove from heat and let stand, tightly covered and undisturbed, 5 minutes. Fluff rice with a fork and spread in a large shallow baking pan to cool quickly, about 45 minutes. Chill, covered with plastic wrap, at least 4 hours.

Heat a wok or 12-inch heavy skillet over moderate heat until a drop of water vaporizes instantly. Pour oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and salt until fragrant, about 1 minute. Crumble rice into wok and stir-fry until lightly browned, 10 to 12 minutes. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. Season with salt.

Cooks' notes:

·Plain rice can be chilled up to 1 day.
·Fried rice can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat rice in a microwave.

I'm giving this three forks based off of my own additions to the recipe. Other reviewers are definitely right, as originally written this recipe is a bit bland. I added some extra ginger and crushed red pepper at the end to give it some kick. I also added some sauteed shrimp so I could make this a main course. I would have used toasted sesame oil and some other Asian flavored oil/sauce if I had had it on hand. I will make this again though! The pineapple is a great flavor with the heat of the ginger and crushed red pepper.

As other reviewers suggested, I added cilantro but other than that, made as written. If you're expecting a stand alone meal type fried rice, this is NOT it, however, it is a very refreshing and flavourful side dish. I served this with jerked chicken and corn on the cob, with the rest of the pineapple on the side. Everyone really enjoyed the contrast between the ginger, cilantro and pineapple in the rice and the spicy jerk seasoning. Will be making this all summer!

thought it was good, but probably wouldn't have like it without my additions.
-nama shoyu (soy sauce)
-extra ginger
-lots of cilantro
-T of pineapple juice
-thinly grated, sauteed shallots
-toasted cashew pieces
-topped with thinly grated fried shallots
a really great take on rice that is pretty healthy, too!

The delicate flavors of basmati, cilantro (which i added), sesame oil, and fresh ginger (not overpowering, as some claimed) were excellent. We paired it with the grilled coriander salmon with nectarine salsa and were not dissappointed.

I really enjoyed
this! I would have
given it a four, but
I added some stuff
to the recipe to
give it my own
flavor.
What I did was added
a little bit of
fresh cilantro
leaves when I added
the rice. I ripped a
few of the leaves
and spread it
around.
I also added about
3/4 a cup of
unsweetened coconut
flakes.
It was delicious!
I served it with
grilled churrasco,
seasoned with
"Laury's Hawaiian
Sauce."
Also, the recipe
said that the rice
turns brown as it
cooks. It doesn't.
It turns a very
light
yellowish-brown
color; barely
noticeable.

I was recently in Hangzhou,
China and had a wonderful
pineapple rice dish there.
This was the closest recipe
that I could find to that
wonderful dish.
I followed the recipe,
except I added 1/4 c.
chopped cooked shrimp. I
added the shrimp and the
pineapple while it was still
over the heat and cooked it
just a minute or two. I also
omitted the sesame oil at
the end. When cutting the
pineapple, cut it lengthwise
and hollow it out. Then
serve the rice in the
pineapple boat. The family
loved it!
It's a new family favorite.

We made this on
Sunday, and it
tasted great. We
used all the juice
in the can of
pineapples during
the stir-fry
process, though. I
guess that helped
solving the flavor
issues most people
have reported here?

I used canned pineapple (no fresh available in my rural grocery store), but other than that followed the directions as written. My husband and I liked it a lot. It is a lovely, fresh tasting side dish. It is subtle, but we didn't find it bland.

Very versatile. Served with grilled turkey chops, but can imagine lots of other options. Substituted brown rice for added texture and flavor. Also included pineapple and scallions to initial saute to bring out their flavor.

This ingredients in this dish were not overpowering and it tasted very fresh. I'm making it for the second time to serve with a very delicious "island rubbed" pork tenderlion. I'm going to try using Jasmine rice this time.

This was just so-so--even with a nice, extra sweet pineapple and fresh ginger, it was nothing to write home about. It's OK--I'm sure using canned pineapple and ground ginger wouldn't hurt it a bit, though.

I made this with basmati rice, fresh pineapple, and a touch of ground ginger. YUM! Served with grilled teriyaki chicken and pineapple-and-onion skewers. Added extra sesame oil at the table. Easy and tasty.